Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more fillers than others. But what makes a crab cake great? It’s in the ingredients and the preparation.
Executive Chef Dawson Frock is the corporate chef for Southworth Development and oversees the menu execution at The Abaco Club at Winding Bay. He recently shared with us his Caribbean twist on the classic crab cake. While the recipe calls for canned crab meat, Chef Frock says, when possible, use fresh crab. However, he likes to create recipes that can be replicated at home. This classic appetizer, with a hint of spice and a to die for sauce, is sure to please.
Sweet Potato Crab Cakes
1 can crab meat
pinch of black pepper
1 tablespoon mayonnaise
1 cup bread crumbs
1 lb sweet potato
1/4 teaspoon salt
1/4 teaspoon fresh thyme
1 tablespoon chopped parsley
1 tablespoon chopped red onion
1/2 scotch bonnet pepper (diced finely) – no seeds
1 scallion, diced
1 cup vegetable oil for frying
Avocado Yogurt Sauce
1 cup plain yogurt
1 ripe avocado
1 clove garlic
1/4 cup cilantro
1/2 the juice of a lemon
Pinch of salt and pepper
1/4 scotch bonnet pepper (seeded)
1 teaspoon honey
- Peel and mash the cooked and chilled sweet potato in a bowl.
- Stir in crab meat and remaining ingredients.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into small ,thick patties; coat completely with bread crumbs.
- Heat oil in a skillet over medium-heat; cook crab cakes until golden brown, about 3-4 minutes per side.
- Prepare the avocado yogurt sauce by mixing all ingredients in a food processor.
- Serve crab cakes plated over the avocado yogurt sauce. Garnish with bib lettuce, if preferred.